Step by step

The profiterole tower can be assembled and chilled up to 3 hours ahead. The unfilled profiteroles can be frozen for up to 1 month. Reheat for 5-8 minutes from frozen at 180°C, fan 160°C, gas 4 to re-crisp.

For the gingerbread cookie dough, combine the sugar, flour, spices, ground almonds and a pinch of salt in the bowl of a stand mixer. Add the butter and beat together, then bring into a ball by hand. Alternatively, use a hand mixer.

Roll out the dough between 2 sheets of baking paper, to 3-4mm thick. Transfer to a baking tray, still in the paper, and freeze for 10 minutes.

For the choux, line a large baking tray with baking paper, and draw 24-30 x 3cm circles on the underside of the paper, allowing space in between for the profiteroles to expand. Heat the oven to 200°C, fan 180°C, gas 6.

Put 125ml water, the butter and a pinch of salt in a medium saucepan and stir until the butter melts. Bring to a simmer, take off the heat and quickly add the flour. Mix until the mixture has a paste-like consistency, then return to a medium heat and stir for 1 to 2 minutes, until the dough pulls away from the sides of the pan; it should be glossy and smooth but not dry.

Tip into the bowl of a stand mixer and mix on low for 30 seconds to release some of the moisture. Start adding the beaten eggs, about 30g at a time, letting each addition be completely absorbed. Continue adding the eggs, reserving 25g, until the dough comes away from the sides of the bowl when pulled with the paddle but then grabs back on again. Increase the speed to medium and mix for 15 seconds to be sure the egg is fully incorporated. If the dough is too stiff, add the reserved egg.

Using a piping bag and a 1.5cm plain nozzle, pipe the choux onto the prepared tray using the templates on the paper (or use a wet spoon).

Remove the cookie dough from the freezer. Stamp out 3cm rounds using a cutter and gently press one onto each choux bun.

Bake for 20-25 minutes until golden brown. Reduce the oven to 140°C, fan 120°C, gas 1, and bake for 10 more minutes, until the puffs are light and feel hollow. Cool on a wire rack.

For the filling, spread out the chopped chocolate in a shallow baking dish. Cook at 140°C, fan 120°C, gas 1 for 30-40 minutes, stirring and smoothing out with a spatula every 10 minutes, until golden, then scrape into a heatproof bowl. Heat the cream to just below boiling point in a small pan. Mix into the roasted chocolate, then cool to room temperature (it will thicken up and set).

In another bowl, beat the butter until smooth and fluffy. Add the icing sugar and beat again. Mix in the cooled roasted chocolate ganache, then transfer to a piping bag. Make a little hole under each profiterole and fill generously (reserve about a quarter of the filling).

Stack the profiteroles on a serving dish, securing them with the leftover filling. Dust with icing sugar and gold leaf flakes (or gold glitter spray) before serving with pouring cream.